Stir Fry Sauce

Keto Chicken-Almond Stir-Fry

Keto Chicken-Almond Stir-Fry

Ingredients

• 3 large boneless, skinless chicken breasts, cut into 1/2-inch (1.3cm) cubes
• 2 tablespoons (30 ml) soy sauce
• 1/4 cup (60 ml) dry sherry
• 1 clove garlic, smashed
• 1 inch (2.5 cm) or so fresh ginger, grated
• 1/4 teaspoon guar (optional)
• peanut oil (Canola or coconut oil would work, too.).
• 40 g slivered almonds
• 1 1/2 cups (110 g) snow peas, cut in half
• 1 1/2 cups (105 g) mushrooms, sliced
• 15 scallions, cut into pieces about 1 inch (2.5 cm) long
• 1/4 cup (50 g) sliced water chestnuts (optional; They increase the carb count, but they’re tasty.)

Method

1. Heat a couple of teaspoons of the peanut oil in a wok or large, heavy skillet over high heat
2. Add the almonds and stir-fry them until they’re light golden
3. Remove and set aside
4. Heat another couple of tablespoons (30 ml) of oil in the pan and add the snow peas, mushrooms, scallions, and water chestnuts (if using) to the pan
5. Stir-fry for about 5 minutes or until just barely tender-crisp
6. Remove from the pan and set aside
7. Heat another couple of tablespoons (30 ml) of oil in the pan and add the chicken
8. Stir-fry for 5 to 7 minutes or until done; there should be no pink left
9. Return the vegetables to the skillet and add the soy sauce/sherry mixture
10. Toss everything together well
11. Cover and simmer for 3 to 4 minutes
12. Top with the almonds and serve

Makes 3 servings

1. Each with 18 grams of carbohydrates and 6 grams of fiber, for a total of 12 grams of usable carbs and 36 grams of protein